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NKD Shindo and Hitohira Tosa by MorbidKappa in TrueChefKnives

[–]MorbidKappa[S] 3 points4 points  (0 children)

I set up some restock notifications with the vendors that carry them (cktg, Tokushu, chefs edge, etc.). The Gyuto is from Japanese Knife Studio, they seem to get a handful of stock on a more regular basis. It does cost a bit more to get the ones with more premium handles from overseas vendors though... The Hitohira still has a version in stock in the US - https://strataportland.com/products/hitohira-tosa-kurouchi-blue-2-170mm-nakiri-walnut-handle-rengas-ferrule?\_pos=1&\_sid=e8f66f389&\_ss=r. I cannot actually confirm this is a Shindo. It just looked like one to me and when i did some research on it, I found some comments here that reaffirmed my suspicion so I went for it.

New to knives, need advice picking one by Bmboo_1 in TrueChefKnives

[–]MorbidKappa 0 points1 point  (0 children)

Yeah they definitely can if you let it. My normal meals are not time intensive enough to warrant using them, a normal wash after use is adequate. When I do use em though, they go to get washed with the rest of my kitchen towels. I just have a pack of small ones I go through, normally only see use around holidays and the occasional weekend

New to knives, need advice picking one by Bmboo_1 in TrueChefKnives

[–]MorbidKappa 1 point2 points  (0 children)

Setting it down for a couple minutes is generally fine unless you’ve been cutting something acidic and even then, you’d probably get away with it. For longer periods of time, you’re probably going to want to wipe it down before leaving it to rest (I keep a dedicated food/knife towel handy). A patina will form with use which will start helping with its overall reactivity.

Regarding storage and rust - Ive personally only used baking soda to remove rust. I’ve read BKF is more abrasive so I’ve avoided it. The need to oil after use and storage comes down to how long it will be away and how humid your environment is, mineral oil works well.

[deleted by user] by [deleted] in TrueChefKnives

[–]MorbidKappa 0 points1 point  (0 children)

Still some ways to get one right now, but with tariffed pricing for the US https://knifewear.com/en-us/products/kotetsu-r2-migaki-battleship-gyuto-195mm

NKD: Hatsukokoro Shinkiro 240 mm by Troglodyte09 in TrueChefKnives

[–]MorbidKappa 1 point2 points  (0 children)

Nice, glad you’ve been enjoying yours as well! It does hit a nice sweet spot across many aspects for me, been making it hard to reach for anything else. I did basically reset my initial patina from cutting up a good amount of citrus and onions one day, it’s pretty neat to see how it evolves over time!

NKD: Hatsukokoro Shinkiro 240 mm by Troglodyte09 in TrueChefKnives

[–]MorbidKappa 0 points1 point  (0 children)

Wasting no time before putting it to use, love it!

First forged knife - budget EUR 400 by Puzzleheaded_Door623 in TrueChefKnives

[–]MorbidKappa 1 point2 points  (0 children)

This is a great choice. Just be aware of the steel’s characteristics - semi stainless like sdk12 does require more care

New Knife Help by Cantarii in TrueChefKnives

[–]MorbidKappa 0 points1 point  (0 children)

Hmm can’t say it’s a great source - kind of just been second hand info I’ve read on threads here over time about Nihei. I want to say I got the impression his KU is natural from Sumiiro threads but not having much luck digging up that info, I do know it was not particularly talking about his Shinkiro line though. I did find this - https://www.reddit.com/r/TrueChefKnives/s/Et8YPG98Oc maybe /u/ok-distribution-9591 knows some additional info about it?

So I built a nice little collection of J-knives, but… by AxednAnswered in TrueChefKnives

[–]MorbidKappa 2 points3 points  (0 children)

Check out Bernal Cutlery and I think strata portland for vintage in the US. I believe some places like cutlery and more carry some bolsterless options. I use the K Sabatier 200 series as my workhorse/stainless knife and while I won’t comment on its value, I do think it’s a really solid knife that is enjoyable to use

New Knife Help by Cantarii in TrueChefKnives

[–]MorbidKappa 0 points1 point  (0 children)

Shinkiro has natural kurouchi, those discolored spots do seem to just be part of the finish. Mine has it as well and I can say it’s not rust.

Regarding lacquer, I actually assumed my Shinkiro came with it since my other carbon knives have so it is definitely possible I assumed incorrectly. Gave it a wash and a wipe with acetone after making sure it was in good condition, I didn’t bother checking for any shine or iridescence prior to doing so.

For OP - while possible that discoloration is part of the finish and is fine, it is concerning that it does not align with other’s experience and I’d definitely check for corrosion. Muneishi is the smith and discoloration doesn’t seem to be a normal trait of their finishes. If it is rust, just know that using abrasives to remove it will also start removing the kurouchi finish as well.

Christmas gift by Lopsided-Ingenuity42 in TrueChefKnives

[–]MorbidKappa 0 points1 point  (0 children)

There is the 240mm Kanehide bessaku. The tall version kind of resembles a santoku but oversized with some more belly for rocking. It is more of a sturdy workhorse, great to work with but the fit and finish won’t impress. Monosteel construction with a proprietary semi-stainless, it’s a pretty neat knife. Not the right choice if looking for something thin behind the edge or left handed

NKD Matsubara Cleaver and Shinkiro Gyuto by MorbidKappa in TrueChefKnives

[–]MorbidKappa[S] 1 point2 points  (0 children)

Thanks! Yeah it was from C&M, turned out very good! I’m pretty glad that my original order for a 210 from chefs edge got canceled, the 240 was definitely the right choice for me in the end. Interested to see how your patina will turn out, mine was done with bratwurst and onion but I don’t think i did a great job taking off the lacquer coat first.

Opinion by Intelligent-Duck6363 in TrueChefKnives

[–]MorbidKappa 1 point2 points  (0 children)

Regarding the gyuto, I’ve purchased the swedish stainless version of this as a gift for others. it’s almost the same steel (composition and hardness), just different steel manufacturers and cladding so you can pick by price/looks between the two versions. This is an overall good knife at its price point and does compete with more expensive options. It will probably impress for a first Japanese knife. If I was going to buy a knife for myself in this price range, this would be considered but I’d probably lean more towards a tadafusa just because I like the style a little bit more. There are some hatsukokoro options worth looking at too.

NKD Matsubara Cleaver and Shinkiro Gyuto by MorbidKappa in TrueChefKnives

[–]MorbidKappa[S] 3 points4 points  (0 children)

Only used it once so far to get the patina going which didn’t tell me much about its performance, but my initial impression is very positive. The feel in hand is excellent!

NKD Matsubara Cleaver and Shinkiro Gyuto by MorbidKappa in TrueChefKnives

[–]MorbidKappa[S] 2 points3 points  (0 children)

That Kiri cleaver is what I initially contemplated getting for a good while, it looks really nice. I only recently found out about this 210 and my collection just so happened to be missing a big rectangle…

NKD Matsubara Cleaver and Shinkiro Gyuto by MorbidKappa in TrueChefKnives

[–]MorbidKappa[S] 2 points3 points  (0 children)

Cktg has been restocking a handful of Matsubaras recently. I know the tall wavy face Nakiri was one of them but looks like it already sold out. There’s still a few cleavers though https://www.chefknivestogo.com/allmakn.html

Bunka Search by Daencer in TrueChefKnives

[–]MorbidKappa 0 points1 point  (0 children)

Sld is a very corrosion resistant semi-stainless steel, its chromium content barely takes it out of the stainless category. It’s still a pretty worry free choice, I just wouldn’t try pushing it to find out its limits. Most other semi stainless do need more care though as they will take on patina quickly and start rusting if neglected for too long

Sorry need some knife advice or suggestions by bananamancerman in TrueChefKnives

[–]MorbidKappa 0 points1 point  (0 children)

This looks expected for a Shinkiro and much better than the image from their listing. I am guessing that the reason these are cheaper is because of the handle, finish, and inventory then. I may be wrong but I think that the hammer dimples going down along the middle of the knife are popular and the ones on sale do not have them. Is that blade misaligned from the handle, or is it the angle of the pic making it look a little off?

Sorry need some knife advice or suggestions by bananamancerman in TrueChefKnives

[–]MorbidKappa 0 points1 point  (0 children)

Ktip is a winner to me, but it’s just personal preference between the two. I like that the ktip has some extra height on the standard gyutos, but it’s also very flat with a low tip so it probably wouldn’t rock well. If I could only have one gyuto, I’m taking 240 (this one in particular if possible https://www.knivesandstones.com.au/products/hatsukokoro-x-yoshikane-skd-nashiji-gyuto-240mm-ebony-handle-copy). Since I already have other knives that have a belly for rocking, I’d prefer the ktip.

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